the love of food made gluten free

August 17, 2016

Thai Sweet Potato Burgers

For my birthday this year (the last of the twenties…AGHHH!) I invited all my favourites over for an epic BBQ feast. I had 1 vegan, 1 vegetarian, 1 gluten free and 3 normals! I ended up basing the whole thing around my Rainbow Slaw (see recipe previously uploaded) and made the rest of the food fit around that, so it was asian themed. These Thai Sweet Potato Burgers though were unreal, and a hit with everyone, especially as they were served up with a drool worthy peanut satay sauce! I also whipped up, with the help of my sous chef Rona, Satay Chicken Skewers (receipe will definitely be shared soon, which has that bad-ass sauce to go with these!), Sweet Chilli and Lime Shrimps and some vegetable kebabs. It all went down a storm, but these badboy burgers definitely need to be shared with you!

There’s quite a few ingredients, but you literally just whack it all in one bowl and shape into patties. You can oven bake them so you don’t need to fire up the barbecue really, but who doesn’t love that char-grilled taste?! These would also be perfect to make up a batch of and freeze the uncooked patties, so you can whip them out the freezer and cook from frozen when needed, although they’ll obviously take longer! Either way, you MUST give these burgers a try…vegan, veggie, gluten free or not…they’re delish!

Thai Sweet Potato Burgers

Prep Time: 20 minutes Cook Time: 20 minutes Servings: 6-8 burgers

Ingredients

1 large sweet potato, peeled and grated

1/2 cup coriander, chopped

1/4 cup fresh basil, chopped

3 garlic cloves, minced

2 teaspoons finely grated fresh ginger

1/2 cup roasted and salted peanuts, finely chopped

3/4 cup gluten free oats, processed into a flour consistency

1 can chickpeas, drained and rinsed

2 tablespoons ground flax mixed with 3 tablespoons water (flax egg) or use 1 egg if not needing to be vegan

1/2 tablespoon sesame oil

1 tablespoon tamari / soy sauce

1 teaspoon fresh lime juice

1 teaspoon ground corinader

1 teaspoon salt and pepper

Method

In a large bowl, mix together the grated sweet potato, corinader, basil, ginger, garlic and chopped nuts and stir together. Next add in the oat flour and combine

In a food processor, blitz the chickpeas until finely chopped, but make sure you don’t completely puree it, you still want some chunky texture. Add this into the sweet potato mix and stir

Next, mix in the flax egg (or egg) and then stir in the lime juice, tamari, ground coriander, sesame oil and salt and pepper

Use your hands to ensure the mixture is all combined evenly, and then shape into 6-8 patties, packing tightly to make sure they don’t fall apart when cooking

You can either now set aside in the fridge to firm up a little, or cook straight away

Bake the burgers either in the oven, or place onto the barbecue grill. Flip over after 5-10 minutes, ensuring they cook evenly on each side